When you have a whole lot of laying hens (we have 20 at the moment), quiche becomes a popular item on the dinner menu. I usually make a crustless quiche, but the other night I was feeling fancy, so I opted to use a puff pastry crust.
This quiche is chock full of vegetables, just how I like it. In addition to mushrooms, scallions, and broccoli, I also added in a handful of chopped bacon that I had leftover from another meal. But if you're vegetarian, or don't happen to have leftover bacon (typically an anomaly in our household!) on hand, feel free to omit it.
Since the puff pastry crust gets pre-baked before adding in the rest of the ingredients, this quiche takes a little longer to cook than others I have showcased on this blog, but I think the extra time is worth it. Sometimes you just need a little puff pastry in your life, you know?
Broccoli Cheese Quiche with a Puff Pastry Crust (printer-friendly version)
makes 6-8 servings
1 sheet puff pastry, thawed
1 teaspoon olive oil
1 cup chopped crimini mushrooms
1 cup chopped scallions (green and white parts)
1 clove garlic, minced
2 cups chopped broccoli florets
1/4 cup chopped cooked bacon [optional]
3 eggs
2 egg whites
1/2 cup 1% milk
1/2 cup half-and-half
1 teaspoon coarse sea salt
freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon herbes de Provence
1/2 cup shredded Monterey Jack cheese
1. Preheat the oven to 375 degrees. Roll out the puff pastry slightly to fit in a 9-inch pie dish. Carefully place the crust into the pie dish and fold over the edges, cutting off any excess. (You can use the excess to fill any edges that are sparse.) Use a fork to prick the crust all over, including the sides. Bake in the oven for 10 minutes.
2. While the pastry is baking, prep the filling. Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook until browned and softened, 3-5 minutes. Add the scallions and cook until slightly softened, 2-3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Stir in the broccoli florets and cook until just beginning to brown around the edges, about 3 minutes. Remove the skillet from the heat. Stir in the pre-cooked chopped bacon, if using.
3. In a medium bowl, whisk together the eggs, egg whites, milk, and half-and-half. Stir in the salt, pepper, oregano, and herbes de Provence. Then stir in the shredded cheese.
4. Carefully transfer the cooked vegetables to the pre-baked crust. Then top with the egg mixture, covering the vegetables evenly. Place in the oven and bake for 30 minutes, or until the top has set.
5. Remove from the oven and let cool for 10 minutes before serving.
makes 6-8 servings
1 sheet puff pastry, thawed
1 teaspoon olive oil
1 cup chopped crimini mushrooms
1 cup chopped scallions (green and white parts)
1 clove garlic, minced
2 cups chopped broccoli florets
1/4 cup chopped cooked bacon [optional]
3 eggs
2 egg whites
1/2 cup 1% milk
1/2 cup half-and-half
1 teaspoon coarse sea salt
freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon herbes de Provence
1/2 cup shredded Monterey Jack cheese
1. Preheat the oven to 375 degrees. Roll out the puff pastry slightly to fit in a 9-inch pie dish. Carefully place the crust into the pie dish and fold over the edges, cutting off any excess. (You can use the excess to fill any edges that are sparse.) Use a fork to prick the crust all over, including the sides. Bake in the oven for 10 minutes.
2. While the pastry is baking, prep the filling. Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook until browned and softened, 3-5 minutes. Add the scallions and cook until slightly softened, 2-3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Stir in the broccoli florets and cook until just beginning to brown around the edges, about 3 minutes. Remove the skillet from the heat. Stir in the pre-cooked chopped bacon, if using.
3. In a medium bowl, whisk together the eggs, egg whites, milk, and half-and-half. Stir in the salt, pepper, oregano, and herbes de Provence. Then stir in the shredded cheese.
4. Carefully transfer the cooked vegetables to the pre-baked crust. Then top with the egg mixture, covering the vegetables evenly. Place in the oven and bake for 30 minutes, or until the top has set.
5. Remove from the oven and let cool for 10 minutes before serving.
I am not easily impressed over food because I experiment with different ways to cook items. But, this is without a doubt the best tasting quiche I have ever made. I stuck straight to the recipe and I am giving the recipe 5 stars. ⭐⭐⭐⭐⭐
ReplyDeleteExcellent
I am not easily impressed over food because I experiment with different ways to cook items. But, this is without a doubt the best tasting quiche I have ever made. I stuck straight to the recipe and I am giving the recipe 5 stars. ⭐⭐⭐⭐⭐
ReplyDeleteExcellent